Chicken Cooked with Stuff

A whole cut-up chicken dredged in seasoned flour, browned, then baked at 425°F in a sweet and tangy sauce of ketchup, sherry, honey, Worcestershire and sauteed onion rings.

Gluten-free with swapsVegetarian with swapsDairy-free

Contains: fish, wheat, soy. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Baked chicken pieces in a glossy sweet and tangy sauce topped with softened onion rings in a baking dish
  • Prep 25 min
  • Cook 1 hr 20 min
  • Total 1 hr 45 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills gave this family favorite a wonderfully plain name: Chicken Cooked with Stuff. A whole chicken cut into eighths is shaken in a paper bag of flour seasoned with paprika, sage, salt and pepper, browned in hot oil, then baked under a glossy sauce.

The sauce starts with big onion rings cooked until clear in the same pan, then ketchup, water, Worcestershire, sherry and honey, with a crushed clove of garlic added near the end.

Ingredients

Chicken

  • 1 whole chicken, cut into eighths
  • Flour, for coating
  • Paprika
  • Sage
  • Salt and pepper
  • Oil, for browning
  • 1 large onion, sliced into large rings

Sauce

  • 1 cup ketchup
  • 1/2 cup water
  • 2 tablespoons Worcestershire Sauce
  • 1/4 cup sherry
  • 2 tablespoons honey
  • 1 clove of garlic, crushed

Where to buy chickenPastured, non-GMO whole chickens shipped frozen by Florida Premium Beef. Cut one into pieces for this recipe.

Shop whole chicken

More picks: where to buy meat. We may make money from the links on this page, but it doesn't affect what you pay.

To make it gluten-free

  • For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).

Also check the labels on the Worcestershire sauce, which can contain wheat. See all our gluten-free recipes.

To make it vegetarian

  • For the chicken, use extra-firm tofu, pressed and cut the same way, or plant-based chicken-style pieces.
  • For the Worcestershire sauce, use a vegetarian Worcestershire sauce (regular Worcestershire contains anchovies).

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. See all our vegetarian recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flourGluten-free flour

We may earn a commission if you buy through the links on this page, at no extra cost to you.

Instructions

  1. Coat. In a paper bag, combine flour, paprika, sage, salt and pepper. Shake the chicken pieces in the flour mixture to coat them.
  2. Brown. Brown the pieces in hot oil and set aside to drain.
  3. Cook the onion. Saute the sliced onion in the frying pan, leaving it in large rings, until the onions are clear.
  4. Make the sauce. Mix the ketchup, water, Worcestershire, sherry and honey and add to the cooked onions. Bring to a boil and simmer for 10 minutes, adding the crushed garlic after 5 minutes.
  5. Bake. Put the chicken into a casserole and pour the sauce over it. Bake for an hour at 425°F.

Dairy-freeBudget-friendlyGluten-free with swapsVegetarian with swaps

Tips

  • Chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
  • A large zip-lock bag works as well as a paper bag for coating the chicken.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chardonnay or Pinot Noir. Wine pairing guide

More chicken and poultry recipes

All chicken and poultry recipes | All recipes | Cooking guide and safe temperatures